Pinwheel sandwiches are perfect for a party, holiday snacking, picnic, or a fun meal and these delicious Italian Pinwheels are sure to be a favorite. Tortillas stuffed with Genoa salami, pepperoni, provolone cheese, romaine lettuce, and a homemade pepper cream cheese spread, these Italian Roll-Ups are filling and full of flavor.
Italian Pinwheels
These incredibly tasty Italian Pinwheels will remind you of an Italian sub sandwich. You may enjoy dipping them in a mixture of oil, vinegar, and Italian herb spice mix, or your favorite Italian dressing.
Looking for more pinwheel sandwich recipes? Here are some of our favorites: Crack Chicken Pinwheels | Snail Pesto Pinwheels (fun for kids!) | Pineapple Ham Pinwheels | Ham and Cheese Pinwheels
The Ingredients
Here’s what you’ll need to make Italian Pinwheels (the exact measurements and full recipe instructions are below in the easy-to-print recipe card):
- Cream cheese – use one block of regular cream cheese and be sure to soften it to room temperature to make it easier to mix.
- Grated parmesan cheese – a grated parmesan such as Kraft works well for this recipe.
- Italian breadcrumbs – the seasoning in the Italian breadcrumbs adds a nice flavor to the filling as well as texture from the breadcrumbs.
- Roasted red peppers – remove the peppers from the jar and drain off the liquid before chopping.
- Banana peppers – drain the liquid from the peppers and chop them finely.
- Flour tortillas – we used the large burrito sized tortillas.
- Genoa salami – find this in the deli of your grocery store.
- Provolone cheese – you’ll want 12 slices total for this recipe.
- Pepperoni – 30 pepperoni should be perfect for making your pinwheels.
- Romaine lettuce – we used 6 large leaves of lettuce.
How to Make Italian Pinwheels
- In a large mixing bowl, combine the softened cream cheese, Italian breadcrumbs, grated parmesan cheese, chopped roasted red peppers, and chopped banana peppers.
- Lay the tortillas out on a clean surface. Divide the pepper spread between the three large tortillas. Spread the filling out evenly over each tortilla edge-to-edge.
- Layer each tortilla evenly with the Genoa salami, followed by the provolone cheese, pepperoni, and then the romaine lettuce.
- Starting at one end of each tortilla, roll up tightly to form a log. Repeat with each tortilla.
Wrap each individual log in plastic wrap and refrigerate for at least 30 minutes.
Remove each log from the plastic wrap and use a sharp knife to slice into 1-inch thick pinwheels.
How to Store Leftover Pinwheel Sandwiches
Keep any leftover pinwheels wrapped in plastic or in a food storage container with a lid. Refrigerate for up to three days.
More Italian-Inspired Recipes
- Italian Wedding Soup
- Easy Italian Breakfast Casserole
- Italian Lemon Cake
- Homemade Italian Seasoning Recipe
Italian Pinwheels
Ingredients
- 8 ounces cream cheese softened
- 1/4 cup grated parmesan cheese
- 1/4 cup Italian breadcrumbs
- 2/3 cup roasted red peppers chopped
- 2/3 cup banana peppers chopped
- 3 large flour tortillas
- 8 ounces Genoa salami
- 12 slices provolone cheese
- 30 slices pepperoni
- 6 large leaves romaine lettuce washed and dried
Instructions
- In a large mixing bowl, combine the softened cream cheese, Italian breadcrumbs, grated parmesan cheese, chopped roasted red peppers, and chopped banana peppers.
- Lay the tortillas out on a clean surface. Divide the pepper spread between the three large tortillas. Spread the filling out evenly over each tortilla edge-to-edge.
- Layer each tortilla evenly with the Genoa salami, followed by the provolone cheese, pepperoni, and then the romaine lettuce.
- Starting at one end of each tortilla, roll up tightly to form a log. Repeat with each tortilla. Wrap each individual log in plastic wrap and refrigerate for at least 30 minutes.
- Remove each log from the plastic wrap and use a sharp knife to slice into 1-inch thick pinwheels.
- Serve chilled.
Last Step:
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1 thought on “Italian Pinwheels”
The flavors are really good. My only dislike was the tortillas were over filled with the toppings and they oozed out. Next time I will cut it back a little less of the cream cheese base (which is fab) and separate the toppings into rows.